Cjalsons Krofin di Timau

To make the dough, into the bowl of your stand mixer, add flour, salt and water. With the paddle attachment. Mix until it forms into a ball {add more water if necessary}. Cover bowl with a kitchen towel and let it rest for about 20 minutes.

WHILE the dough is resting, make the filling. Into a medium size pot, add potatoes and enough water to cover potatoes. Bring to a boil. Cook potatoes until fork tender. Drain potatoes. Mash them. Set aside.

Into a saute pan, add butter and melt over medium heat. Add onion and sauté. Add lemon zest, raisins, sugar, mint, cinnamon. Stir to combine. Season with salt and pepper. Add mixture to mashed potatoes. Stir to combine. Set aside.

{to use for boiling Cjalsons} Place a large pot of water onto boil. Season generously with salt.

Onto a lightly floured surface, roll out the dough with a rolling pin until they are fairly thin {but not so thin that they will tear}, cut discs to a diameter of 7 cm. On each disc put a teaspoon of filling. Brush the edges of the dough discs with well beaten egg. Fold them in half and seal them by pressing the edges well.

Place the Cjalsons into boiling water. Remove them with a slotted spoon when they come to the surface.

WHILE the Cjalsons are boiling, melt butter into a saute pan. Transfer cooked Cjalsons to pan and toss with melted butter, grated cheese, a pinch of cinnamon and a little bit of sugar.